mango bread

Fresh Mango Bread

According to Allen Susser’s The Great Mango Book, mangoes are a member of the cashew family. Of the sixteen varieties he mentions, I am only familiar with three. The only varieties I ever see at the store are Tommy Atkins and Ataulfo mangoes (aka champagne mangoes). Not surprisingly, the National Mango Board lists these as the most available varieties in the US.

Mangoes have a limited shelf life- when they’re perfect, many people seem to think they’re overripe. Luckily, this means I regularly see them on sale. Ataulfo mangoes are my latest obsession. They were on sale last week, so I used them for several fruit salads and this Fresh Mango Bread from Dorie Greenspan’s Baking From my Home to Yours. It wasn’t my favorite recipe- It didn’t really highlight the fruit’s flavor and texture. Granted, I was short on mango and added some blueberries to make up the difference. I also omitted the golden raisins. The bread does have a nice caramelized crust, and it makes a good snack with a smear of salted butter. You can find a nice write-up of the recipe here.

If you have a good mango recipe on hand, let me know!

One thought on “Fresh Mango Bread”

  1. We are fortunate to have a huge mango in our back yard. Here is a simple recipe we like, actually you could use almost any fruit with this recipe.

    Mango Bars

    2 sticks butter
    2 cups flour
    1/2 cup sugar

    4 cups chopped mango
    3/4 cup sugar
    1/3 cup water
    3 tablespoons cornstarch dissolved in water

    2 cups oatmeal
    1/2 cup sugar
    1/4 cup flour
    1 stick butter

    Cut crust ingredient together until pea-sized lumps form. Press into a 9 x 13-inch pan.

    Cook together mango and sugar, until mango begins to soften. Add cornstarch that has been dissolved in water and cook until it comes to a boil and is clear. Cool slightly; pour over crust.

    Cut topping ingredients together until pea-sized lumps form. Sprinkle over filling. Bake at 350 degrees for about 50 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *